Want to shake things up? Try this negroni marmalade sour

Inspired by the infamous negroni, this sour recipe is lighter on the gin, in favour of Rosso vermouth and Campari. In place of a sugar syrup, I use a teaspoon of Seville orange marmalade. The result is a moreish velvet-textured drink with a finish of bitter grapefruit. Some like to serve this drink in a rocks glass over a big clear ice cube – it’s equally good in a coupe straight up.

Negroni Marmalade Sour

20ml Sipsmith London Dry gin
20ml Sacred English Spiced vermouth
10ml Campari
25ml fresh lemon juice
dash of Angostura bitters
1 tsp Seville orange marmalade
1 free-range egg white
ice cubes

Put all of the ingredients in a cocktail shaker and give them a dry shake, then add ice to the shaker and shake again, hard, for around 10 seconds. Double-strain into your chosen chilled glass.



Extracted from A Spirited Guide to Vermouth by Jack Adair Bevan (Headline Home, approx €20). Photograph by Ben Pryor.




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